1/1 Photo of Kale With Garlic, Beans and Olives
Anne Sainz's Note:
This is based on a recipe from "Wild About Greens" by Nava Atlas. The combination of garlic, vinegar and olives makes a delicious sauce for the kale. I made some changes to the recipe so it worked better with my Nutritarian eating style. You can reduce prep time by using pre-chopped or frozen kale and jarred garlic.
My Private Note
Units: US | Metric
- 1Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- 2Chop garlic and mushrooms and set aside.
- 3Combine beans, olives and vinegar and set aside.
- 4Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add the garlic and mushrooms and sauté over low heat for 1 minute, adding small amount of water if needed to prevent sticking.
- 5Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
- 6Add bean mixture and heat through.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Kale With Garlic, Beans and Olives
Serving Size: 1 (301 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 241.3
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 194.4 mg
- Total Carbohydrate 42.8 g
- Dietary Fiber 8.8 g
- Sugars 1.9 g
- Protein 13.7 g